Gingerbread Cookies Recipe With Dates & Molasses

Healthy Gingerbread cookies with molasses and dates

Gingerbread cookies are one of the classic Christmas desserts and even the scent of them often evokes memories of childhood gingerbread house making and tree decorating.

Healthy Gingerbread Cookies?

I’ve never been much of a cookie-maker, but this year, the kids requested gingerbread cookies after visiting friends and making gingerbread houses. Since I was trying to find a way to incorporate molasses and dates (for a shorter labor) into my daily diet, the idea of gingerbread cookies sounded a lot better than taking molasses or dates on their own, so I started experimenting with a grain-free, high-protein spiced molasses and date gingerbread cookie recipe.

After several failed attempts, I’m happy with these fragrant and delicious cookies that are free of any refined sweeteners and packed with nutrient-dense ingredients. Not only do they taste delicious, but I don’t mind letting the kids have them (or eating them myself) because of the benefits of their ingredients:

Of course, no cookie is great for daily consumption, although I’d say these are as close as they come. We had a great time making these for Christmas and I’ll be making a few more batches to help get my molasses and dates in before this baby comes. They aren’t overly sweet, but if you aren’t used to a lot of processed desserts, they have the perfect balance of sweet and spice.

If gingerbread cookies are part of your family tradition for the holidays but you want a way to give them a boost of protein and nutrients, I think you’ll really enjoy this recipe!

Healthy Gingerbread cookies with molasses and dates

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Gingerbread Cookies Recipe With Dates & Molasses

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Yield 24 +

Homemade healthy gingerbread cookies with molasses, dates, almond flour and coconut flour are nutrient-dense and packed with beneficial properties.

Ingredients

Instructions

  1. Place the almond flour, baking powder, cinnamon, cloves, nutmeg, salt and coconut flour in a mixing bowl and stir to combine.
  2. In a blender, blend the eggs, melted butter, dates and almond or coconut milk.
  3. Mix the wet ingredients into the dry ingredients and mix until combined. Dough should be thick enough to form balls, but not quite as thick as playdough.
  4. Since almond flours and coconut flours vary a lot, you may need to add an extra 1/2 cup almond flour or 1 tablespoon coconut flour to get the correct consistency. If dough is too thick, add 1 tablespoon almond or coconut milk at a time to get desired texture.
  5. Place dough in fridge for at least 15 minutes to let harden slightly, as this will make it easier to form for baking. Preheat oven to 350 degrees.
  6. Roll the dough into 1 inch balls carefully. If using sugar, roll the dough in a light coating of sugar for texture and to help prevent sticking.
  7. Place dough on a lined (with silicone or parchment paper) baking sheet and bake for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. This step is completely optional but creates the look of traditional molasses cookies.
  8. Remove from oven and let cool for 10 minutes before carefully removing from baking sheet.
  9. Enjoy!

Courses Dessert

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Notes:
These cookies will be stickier than regular gingerbread cookies and are not ideal for using cookie cutters or making gingerbread houses, as they do not have the gluten which is in regular flour to help hold them together. As there can be a difference between different types of almond or coconut flour and even between types of dates and molasses, you may have to adjust ingredients up or down slightly to get the correct consistency. When cookies are done cooking, they should still be semi-soft to the touch but starting to harden around the edges.

Were gingerbread cookies a part of your childhood?

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Reader Comments

  1. Oh Thank You 🙂 The Kiddos and I are trying to do find Christmas Cookie recipes that are Awesome & GF & Healthy. I have all the ingredients & we’ll making these tomorrow. Merry Christmas to You & Your Family 🙂

  2. I don’t see any ginger in the ingredients. Did you use fresh, or dry in these gingerbread cookies? If so, how much?

    • You can use a Tablespoon of grated fresh ginger, or a teaspoon of dried…

  3. My son is allergic to nuts. He can eat coconut flour, could I sub cassava flour? Thanks!

    • I haven’t tried it, but it might. You’ll need to play with the texture while mixing though…

  4. Hey Katie,
    this receipe sounds real delicious and I am gonna try it ! Yumminess !
    Can one add a bit of ground ginger to this?
    Thanks a lot !!
    Merry Christmas and happy holidays !!

  5. Hey Katie! Love this recipe!! I’ve been trying to use more molasses lately. I’m a runner and I have a bit of an iron problem, so this recipe is perfect! Thanks for sharing!

  6. My son is also allergic to nuts. Do you have any ideas on any other flour?

  7. Recipe looks great! Do you know anything about health properties of sorghum molasses? I am wondering about subbing for the blackstrap.Thanks!

    • You can substitute straight across sorghum for molasses and vice versa. It is a little different profile nutrition wise, but still VERY healthy and full of minerals. And MUCH milder flavor than black strap molasses.

  8. Best choice substitute for a coconut flour substitute? Even a tablespoon sets off the SIBO.

    • You can omit and add more almond flour, it just may change the texture some. Arrowroot would also be an option.

  9. Looking forward to try this, as it seems delicious and highly nutritious. I discovered your blog when I was packing my hospital bag with baby number 4. That was after a very long labor and difficult home birth with baby number 3. I’ve learned sooooo much from you over the years -thanks! I know you’re a doula, just wondering, do u drink raspberry leaf tea? Cuz I only started at week 37 with baby #5, and he was born so quickly in the jacuzzi. And except for my second child, this is the only one where I had good strong labor and didn’t need pitocin. Less than 3 hours from when I arrived at the hospital to having him in my arms. I credit the red raspberry… Good luck. Hope you’ll have this one quickly and easily, you totally deserve to:)))

  10. I can’t wait to try this recipe – it sounds like the perfect combination for my taste buds! Speaking of my taste buds, I was wondering if you have any ‘jam’ recipes. I love jam but am still trying to find some good low or no sugar recipes to try.

    • If you’re into jam, what I usually do is to cut up about 4 cups of a juicy fruit (plums, in my case) and then I put them in a saucepan and cook them over high heat until they release their natural juices and then thicken into jam. I usually add about two teaspoons of cinnamon and nutmeg to taste, and about 1/2 tsp. lemon or orange zest, but unless you really love super-sweet jams, you can forego added sugar, and the natural sweetness of the plums will take are of the rest. It’ll take about 15-20 minutes for it to thicken. Stir constantly. When the jam is a dark purple color and has thickened enough that you can run a spoon through it and there be a delay before the jam fills in the gap, then you can do the “plate test” to check for the set. (Freeze a ceramic plate and drop a spoonful of your jam onto it; if the jam doesn’t drip when you tilt the plate, then it’s set.)

      This makes about 1 1/2 pints of jam or so, and if you can it right, it’ll last a couple months in the refrigerator before you open it. After you open it, it’ll last probably 2 weeks.

  11. Made these today! Thanks for the super delicious recipe! I was out of sugar, so blended up some coconut shreds to roll them in…look just like chocolate crinkle cookies! Currently planning an HBAC and baby’s due in less than two weeks. Trying out the date thing too and hoping it helps!

  12. This is such a wonderful informative site!!
    Just wanted to ask if you have every used the pulp from the almond milk in these cookies? Would you really have to dry it or do you know reasons why you just can’t use it wet? I guess I could try it but just thought I would ask.

  13. Could coconut butter be substituted for the butter?

  14. I made these cookies last night for our family’s New Year’s Eve celebration (movie night at home with cousins). They were fabulous! Definitely a keeper.

  15. I’m also wondering if coconut butter or oil could be substituted for the butter. My daughter is currently DF. Thanks for be awesome recipe!

  16. Just made these and they are amazing!! Just one comment, the directions don’t have any place to add the molasses (unless I’m missing it). I was just about to roll these into balls when I thought “I didn’t add any molasses to these molasses cookies!!” I would guess you’d add it in with the wet ingredients in the blender? But may want to adjust the recipe so no one misses it. Thanks Katie!

    • I can’t see where to add molasses either…

  17. What is the shelf life of these cookies? Can they be prepared in bulk and stored for a longer period of time?

  18. I’ve been “eye balling” this recipe for some time now lol. Do you think I could sub unsweetened applesauce for the butter? Thanks!

  19. I made these with just coconut flour and they were a complete disaster. Learn from my mistake and use almond flour!!!!
    Although the flavour was delicious!
    And there is a happy ending.
    I added more butter and made them into a crust for a cheese cake.
    I still have yet to make these with almond flour but I’m sure they’d turn out great!!
    Thanks for the recipe!

  20. I’m wondering if you have an approximate weight for the amount of dates you use. The dates I use tend to vary in size quite a bit, so just going by the number might have me a bit off. Thanks!

  21. Not seeing where to add the molasses. I assume in the blender part?